Mariam's Overnight Coffee Cake
This coffee cake uses frozen bread dough available in most big grocery
stores. You end up with colored ribbons of sweetness and flavor marbled all
through the cake.
1.5 lbs frozen bread dough (half of a three-pound package)
1/2 C brown sugar
1 1/2 C butter (1/4 pound)
1 package instant pudding - vanilla, butterscotch, or your choice
1/2 C chopped nuts (optional)
Thaw the bread dough and slice or tear it into many little pieces, perhaps
1-inch chunks or slices. Melt the butter and stir in the brown sugar and pudding
mix. Layer the dough pieces loosely in a bread pan and drizzle each
layer with the brown sugar and pudding mix before adding the next layer.
Sprinkle cinnamon between the layers too if desired. When
all the dough is in the pan, press it down to fill any gaps at the bottom or
inside. This layering results in pudding and sugar being marbled all through
Cover loosely and let sit overnight to rise. Top with nuts if desired. Bake at 350 degrees for 30
minutes, or as directed on the bread dough package.
This page was last edited
April 26, 2008.